Despite social distancing and reduced opportunities for on-the-go consumption due to the COVID-19 global pandemic, consumers still want to snack, and snacking will continue to be an important eating occasion after the COVID-19 pandemic ends.
Consumers are prioritising their health and developing healthier eating habits.
Source: 1. 2020 Harris Poll on behalf of Mondelez; 2. Euromonitor International Health and Nutrition Survey, 2020; 3. FMCG Gurus, January 2021, Global
“Better for you” snacking launches grew 2% over the past five years while remaining snack launches declined -1%. This growth is driven by products with plant-based and gut health claims.
Texture is also proving to be an important feature in snacking innovation, with 1 in 5 snack launches having texture claims like crunchy, crispy or rustic.
Even the more indulgent options are considering the better-for-you trend by launching ‘mini’ versions to encourage portion control. ‘Mini’ format product launches in indulgent categories saw a 28% growth between 2010-2020.
Mintel GNPD; Chocolate Confectionery; Sugar & Gum Confectionery; Desserts & Ice Cream or Sub-Category matches one or more of Snack/Cereal/Energy Bars; Sweet Biscuits/Cookies; Savoury Biscuits/Crackers; Fruit Snacks; Cakes, Pastries & Sweet Goods
Research shows that “healthier” ingredients claims top the charts for features that consumers are willing to pay more for when it comes to buying snacks
Source: Mintel, November 2020, exact survey wording
Creating snacks that offer a satisfying sensorial experience with a nutritional boost can present challenges for manufacturers. Reducing sugar without sacrificing taste, adding fibre while also giving consumers the taste and texture they enjoy, and maintaining the shape, texture and integrity of snacks all require the right ingredients and applicational knowledge.
With our ingredient solutions we are well positioned to help manufacturers make snacking better for consumers’ health.
